Jump to ContentJump to Main Navigation
NeuroenologyHow the Brain Creates the Taste of Wine$
Users without a subscription are not able to see the full content.

Gordon M. Shepherd

Print publication date: 2016

Print ISBN-13: 9780231177009

Published to Columbia Scholarship Online: January 2019

DOI: 10.7312/columbia/9780231177009.001.0001

Show Summary Details
Page of

PRINTED FROM COLUMBIA SCHOLARSHIP ONLINE (www.columbia.universitypressscholarship.com). (c) Copyright University of Minnesota Press, 2022. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in CUPSO for personal use.date: 17 May 2022

A New Approach to Wine Tasting

A New Approach to Wine Tasting

(p.1) Introduction A New Approach to Wine Tasting

Gordon M. Shepherd

Columbia University Press

The principle of the book is set out at the start: taste is not in the wine; the taste is created by the brain of the wine-taster. At present there is no book focused on how wine taste is created by the brain. We show how, just as with creating the flavors of food, creating the flavors of wine engages more of the brain than any other human experience. The book aims to explain how this happens to enhance your wine tasting enjoyment, whether yours is the brain of the casual wine drinker at home or the brain of an expert professional wine taster.

Keywords:   wine taster, brain, casual wine drinker, expert wine drinker, conscious perception

Columbia Scholarship Online requires a subscription or purchase to access the full text of books within the service. Public users can however freely search the site and view the abstracts and keywords for each book and chapter.

Please, subscribe or login to access full text content.

If you think you should have access to this title, please contact your librarian.

To troubleshoot, please check our FAQs, and if you can't find the answer there, please contact us .